Recipe: Easy Homemade Caramel Dip Sauce For Dipping or Fondue

January 10, 2012 By Connie

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Caramel dip is so delicious and when you make it yourself you eliminate all of the weird chemicals added by the manufacturers. Plus by making it yourself you can change the sweetness of it – leave out some of the sugar for a more buttery taste or add more water for a thinner sauce. You control the final outcome.

Store the caramel sauce in the refrigerator in a closed container – it should last for about 7 days – and reheat just what you need in the microwave or on the stove.

Recipe: Easy Homemade Caramel Dip Sauce

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 4 cups

Caramel dip is great for fondue with apples, bananas, and other fruit as well as an ice cream topping or pie topping. See our caramel apple pie recipe.

Ingredients

1/2 cups butter
2 cups brown sugar, packed firmly
1 cup Karo Light Corn Syrup
2 T water
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1 tsp pure vanilla extract

Instructions

Melt butter in a medium- sized saucepan.
Stir in sugar, corn syrup and water and bring to a full boil over medium-high heat being careful not to burn.
Add condensed milk, stirring constantly. Bring back to a full boil and continue to boil for 3 minutes.
Remove from heat and add vanilla.
Serve immediately or keep warm in a slow cooker or fondue pot for dipping. Or, store it in the refrigerator and reheat as desired. While reheating, if sauce seems too thick, stir in 1 tablespoon water or milk.

Karo Syrup is high fructose-free and made from corn syrup with salt and vanilla added. It’s used in a lot of baked goods including pies. It’s also a main ingredient in popcorn balls. “Light” refers to the color of the corn syrup and not the calorie count

For more recipes and tips, visit www.karosyrup.com.